Tag: Chops

Swordfish chops – Italian Cuisine

Swordfish chops

Servings: 4

Total time: 50

Cooking time: 50

Ingredients description: 800 g 10 thin slices of swordfish – 500 g tomato puree – 150 g spicy provolone – 20 g peeled and peeled pistachios – 20 g pine nuts Ò 1 egg Ò breadcrumbs – chopped parsley Ò onion Ò garlic – dried oregano Ò capers desalted – extra virgin olive oil Ò salt Ò pepper

Ingredients: 800 grams of thin slices of swordfish | 500 grams of tomato puree | 150 grams of spicy provolone cheese | 20 grams of peeled and peeled pistachios | 20 grams of pine nuts | 1 egg | breadcrumbs | chopped parsley | onion | garlic | dried oregano | desalted capers | extra virgin olive oil | salt | pepper

Preparation: Chop half an onion and a clove of garlic and brown them in a saucepan with a spoonful of oil. Add the passata, salt and pepper and cook for about 25. Complete the sauce obtained with dried oregano and some capers. Beat with a wet meat mallet (so I won't stick to the fish) 8 slices of sword, in order to thin them. Blend the remaining fish together with the provolone, egg, 30 g of breadcrumbs, a teaspoon of parsley, pistachios and pine nuts, obtaining the filling for the chops. Arrange the filling on the slices of sword and close them in a roll (chop); pass them in the breadcrumbs and brown them in a pan with a drizzle of hot oil. Cook them by turning them for 5-6. Salt them only if needed (considering that the provolone is very savory) and serve with the tomato sauce.

Photo: / 2014 / 2014_11 / 11201412602


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Recipe pork chops with rustic paté – Italian Cuisine

  • 4 pork chops
  • 200 g pork liver
  • 200 g pork net
  • 85 g butter
  • 75 g celery
  • 70 g shallot
  • 70 g carrot
  • 50 g onion
  • rosemary
  • sage
  • laurel
  • garlic
  • parsley
  • black truffle
  • dry white wine
  • broth
  • olive oil
  • salt
  • pepper

For the recipe of pork chops with rustic paté, cut the liver into small pieces and drain them in running water for 60 minutes. Sauté in 3 tablespoons of oil, the liver, 25 g of celery and the onion, in small pieces, a sprig of sage and rosemary, 2 bay leaves, a clove of garlic; when the liver is well browned, salt it, pepper it, discard the garlic and herbs and let it cool.
Reduce the shallots, the remaining celery and the carrot. Add everything in 3 tablespoons of oil and brown the chops bringing them halfway through cooking. Add salt and pepper, let it cool. Switch to the grinder the liver with its sauce, obtaining a very fine mixture; whip it with butter, salt, pepper and chopped parsley. When the chops are cold, spread them abundantly with the liver pate and truffle rings. Divide the network into 4 equal parts; wrap each of them in a chop. Place them in the pan already used to cook them, still with the sauce; add sage, rosemary and half a glass of wine, then bake at 200 degrees for 30 minutes.
When cooked, degrease the sauce by draining away most of the fat, then stretch it with a ladle of hot broth then pass it to the blender. With it you finally saute the meat.

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